Steamed Clams or Mussels

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The basic flavorings in this recipe work with all kinds of mussels and with either littlenecks or cherrystone clams. Really large cherrystones may require 9 to 10 minutes of steaming to open. Variations below may be better suited to the particular flavors or mussels or clams, as indicated.

For tips and techniques on how to perfectly steam clams or mussels, please click HERE

Ingredients:

2 cups dry white wine

1/2 cup minced shallots

4 medium garlic cloves, minced or pressed through a garlic press

1 bay leaf

4 pounds clams or mussels, scrubbed, debearded if cooking mussels

4 tablespoons (1/2 stick) unsalted butter

1/2 cup chopped fresh parsley leaves

Directions:

Bring the wine, shallots, garlic, and bay leaf to a simmer in a large pot. Continue to simmer to blend the flavors for about 3 minutes. Increase the heat to high and add the clams or mussels. Cover and cook, stirring twice, depending on the size of the shellfish and the pot.

Use a slotted spoon to transfer the clams or mussels to a large serving bowl; discard any that have not opened. Swirl the butter into the broth in the pan to make an emulsified sauce. Stir in the parsley. Pour the broth over the clams or mussels and serve immediately with warm bread or rice.

Variations:

Steamed Clams or Mussels with White Wine, Curry , and Herbs

Ingredients:

2 cups white wine

1/2 cup mined shallots

4 medium garlic cloves, minced or pressed through a garlic press

1 bay leaf

1 teaspoon curry powder

4 pounds clams or mussels, scrubbed, debearded if cooking mussels

4 tablespoons (1/2 stick( unsalted butter

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh cilantro leaves

2 tablespoons chopped fresh basil leaves

Directions:

Bring the wine, shallots, garlic, bay leaf, and curry powder to a simmer in a large pot. Continue to simmer to blend the flavors for about 3 minutes. Increase the heat to high and add the clams or mussels. Cover and cook stirring twice, until the clams or mussels open, 4 to 8 minutes, depending on the size of the shellfish and the pot.

Use a slotted spoon to transfer the clams or mussels to a large serving bowl; discard any that have not opened. Swirl the butter into the broth in the pan to make an emulsified sauce. Stir in the parsley, cilantro, and basil. Pour the broth over the clams or mussels and serve immediately with warm bread or rice.

Steamed Mussels with Cream Sauce and Tarragon

Ingredients:

2 cups dry white wine

1/2 cup minced shallots

4 medium garlic cloves, minced or pressed through a garlic press

1 bay leaf

4 pounds mussels, scrubbed and debearded

3/4 cup heavy cream

1/2 cup chopped fresh parsley leaves

2 teaspoons minced fresh tarragon leaves

1 tablespoon juice from 1 lemon

Directions:

Bring the wine, shallots, garlic, and bay leaf to a simmer in a large pot. Continue to simmer to blend the flavors for about 3 minutes. Increase the heat to high and add the mussels. Cover and cook, stirring twice, until the mussels open, 4 to 8 minutes, depending on the size of the shellfish and the pot.

Use a slotted spoon to transfer the mussels to a large serving bowl; discard any that have not opened. Simmer the broth until reduced to 1/2 cup, about 8 minutes. Add the cream and simmer until thickened, about 2 minutes. Stir in the herbs and lemon juice. Return the mussels to the pot, heat briefly, and serve immediately with bread.

Mussels Steamed in Beer

Ingredients:

2 cups light-colored beer

1/2 cup minced onion

4 medium garlic cloves, minced or pressed through a garlic press

3 sprigs fresh thyme

1 bay leaf

4 pounds mussels, scrubbed and debearded

4 tablespoons (1/2 stick) unsalted butter

1/2 cup chopped fresh parsley leaves

Directions:

Bring the beer, onion, garlic, thyme, and bay leaf to a simmer in a large pot. Continue to simmer to blend the flavors for about 3 minutes. Increase the heat to high and add the mussels. Cover and cook, stirring twice, until the mussels open, 4 to 8 minutes, depending on the size of the shellfish and the pot.

Use a slotted spoon to transfer the mussels to a large serving bowl; discard any that have not opened. Swirl the butter into the pan liquids to make an emulsified sauce. Stir in the parsley. Pour the broth over the mussels and serve immediately with warm bread or rice.